Simmered Bamboo Shoot & Fuki Topped with Umeboshi
Simmered Bamboo Shoot & Fuki Topped with Umeboshi

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simmered bamboo shoot & fuki topped with umeboshi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered Bamboo Shoot & Fuki Topped with Umeboshi is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Simmered Bamboo Shoot & Fuki Topped with Umeboshi is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have simmered bamboo shoot & fuki topped with umeboshi using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
  1. Make ready 200 grams Bamboo shoots (top part)
  2. Take 120 grams Fuki (parboiled)
  3. Take 100 grams Chicken thigh meat
  4. Take 2 Umeboshi
  5. Make ready 200 ml Second seeping of dashi stock (bonito flakes and kombu)
  6. Prepare 1/2 tsp Usukuchi soy sauce
  7. Take 1 tsp Sugar
  8. Make ready 1 tbsp Sake
  9. Take 1 pinch Salt
Instructions to make Simmered Bamboo Shoot & Fuki Topped with Umeboshi:
  1. Add the umeboshi to the dashi and heat on medium-low. Use chopsticks to break apart the flesh.
  2. Cut the chicken into thin pieces and soak in 1/2 tablespoon of sake (not listed). Cut the bamboo and fuki into bite-sized pieces.
  3. Gently remove the umeboshi from the pot. Add the chicken to the remaining dashi and cook on medium heat. Add the flavoring ingredients and then the bamboo once the chicken has cooked through.
  4. Cover with a lid, and once the dashi starts to boil, reduce to low heat and cook for 3 minutes. Remove any scum (while still cooking) and add the fuki.
  5. Cover with the lid and cook on medium heat. Add the umeboshi, and once it comes to a boil, reduce to low heat and cook for 3 minutes. Then it's complete!

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